Pumpkin and tomato pot with bacon

Name: Pumpkin and tomato pot with bacon
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Pumpkin (e.g. Hokkaido); 4 carrots, 4-6 tomatoes; 1 medium onion, 1-2 tablespoons oil; 2-3 TABLESPOONS Vegetable broth (instant); 5-6 Twigs Thyme; 6 discs Bacon (smoked streaky bacon); 7-10 Tbsp salt, pepper, sugar; 4 TABLESPOONS Fresh cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Pumpkin (e.g. Hokkaido)
4 carrots, 4-6 tomatoes
1 medium onion, 1-2 tablespoons oil
2-3 TABLESPOONS Vegetable broth (instant)
5-6 Twigs Thyme
6 discs Bacon (smoked streaky bacon)
7-10 Tbsp salt, pepper, sugar
4 TABLESPOONS Fresh cream

Directions

1
Cut the pumpkin into pieces, remove seeds, cut into slices and peel. Dice the flesh. Clean or peel and wash the vegetables. Cut carrots into slices and tomatoes into small pieces. Peel and dice onion
2
Heat the oil in a large pot. Stir-fry the pumpkin, carrots and onion for about 5 minutes. Steam the tomatoes briefly. Deglaze with 1 l water and bring to the boil. Stir in stock and simmer covered for about 30 minutes
3
Wash the thyme, pluck it. Add to the pumpkin and cook everything else for about 5 minutes. Cut the bacon in half or in thirds and leave it in a pan. Season pumpkin pot with salt, pepper and 1 pinch of sugar. Arrange with bacon and serve with a dash of crème fraîche